Greek Lemon & Oregano Chicken With Orzo

4
Servings
20m
Prep Time
55m
Cook Time
1h 15m
Ready In


"From our Saturday newspaper The Weekend West. Times are estimated."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (275.1 g)
  • Calories 216.9
  • Total Fat - 13.8 g
  • Saturated Fat - 2.9 g
  • Cholesterol - 40.1 mg
  • Sodium - 1019.9 mg
  • Total Carbohydrate - 15.8 g
  • Dietary Fiber - 4.4 g
  • Sugars - 4 g
  • Protein - 10.9 g
  • Calcium - 101.8 mg
  • Iron - 2.5 mg
  • Vitamin C - 39.3 mg
  • Thiamin - 0.2 mg

Step 1

Combine oil, garlic, salt, pepper, oregano and thyme in a large dish and add the chicken and turn until coated and then cover and refrigerate for 3 hours if time permits.

Step 2

Preheat oven to 180C.

Step 3

Heat a large flameproof dish over a medium-high heat and cook the chicken for 3 minutes each side or until golden and then scatter ikra over the chicken and roast in oven, covered, for 25 minutes.

Step 4

Remove the okra and set aside, covered, to keep warm.

Step 5

Add the stock to dish with chicken, sprinkle orzo into the stock around the chicken and stir until combined.

Step 6

Cut half the lemon into thin slices and add the slices and bay leaves to the pan and cover and cook in oven for 15 minutes.

Step 7

Allow to stand, covered, for 10 minutes or until liquid has been absorbed.

Step 8

Squeeze juice from remaining half a lemon over the chicken and top with okra and olives and serve sprinkled with extra thyme sprigs.

Tips & Variations


No special items needed.

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